Anyone recommend a good fondue book?

There was an interesting, indeed, thought-provoking, article in the New York Times this past week on fondue. [Free registration required, I believe] In any event, it got me thinking about how much I enjoy the dish and how rarely I make it. One of the interesting things about the article was the author's (that would be Melissa Clark) wide-open approach to using all different kinds of cheese and other add-ins. And I got to thinking, this is something that might well be covered in a good fondue cookbook. So I did a little poking around (mostly at ecookbooks.com and Amazon) and was astonished to discover that everyone and her sister has published a fondue cookbook. Sadly, despite the size of my own cookbook collection, this is something that's covered minimally (and that's being generous). I'm not interested in spending a fortune but I am interested in a book with, shall we say, a catholic approach. Open to many things but still offering the "classics."

Does anyone have a recommendation for a fondue cookbook? Many thanks.